Cream and Raspberry Tart Italian Style
Cream and Raspberry Tart
When we think of the Italian cake, the festive one, what do we think of, exactly the tart.
And why not Raspberries and custard is a classic that everyone loves.
For the short pastry see also: Short Crust Pastry in the Blog
Ingredients:
- Flour type 00 350g
- Butter 175g
- Eggs 2
- Sugar 140g
- Zest of 1 lemon
- Water 2⁄3 tablespoons
- For the cream
- Milk 500mL
- Egg yolks 4
- Very fine white sugar 150g
- Flour 30g
- Vanilla 1 pod or a few drops of extract
- Salt 1 pinch
- To decorate
- Raspberries 400g
- Gelatine for desserts 10g
- Water 40cl
To make the custard, in a saucepan we bring 500mL of milk to the boil with the seeds of a vanilla pod and a pinch of salt and let it rest for 15-20 minutes.
Meanwhile, in a bowl suitable for a bain-marie, we beat 4 egg yolks and 150g sugar for a long time, until they make a 'ribbon'.
Add to the beaten yolks, 30g of sifted flour and the milk, straining it through a colander.
Stir gently until a homogeneous mixture is formed.
We place on the heat and cook in a bain-marie in a saucepan with gently boiling water.
We stir continuously, with a whisk, until the cream has reached the desired density or until it simmers.
Let the cream rest in the refrigerator for a few hours or, better still, overnight before decorating the cake.
Cooking:
For the shortcrust pastry we follow the Shortcrust Pastry recipe on this blog and bake the base at 180°C for about 20 minutes or until golden brown, in a static oven covering it with baking paper and filling it with beans.
Once the base is ready, let it cool for at least 30 minutes and fill with cream and garnish with raspberries.
See you next recipe...Chef Mirko Giacometti
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